Mediterranean Diet Friendly Lemon Chicken Orzo Soup

Total time55 min

Prep time15 min

Cook time40 min

Mediterranean Diet Friendly Lemon Chicken Orzo Soup

This bright, brothy soup builds a deeply savory base from olive oil, onion, carrots, and celery, then gets warmed through with turmeric, ginger, and garlic before simmering with tender chicken breast. Whole wheat orzo soaks up all that lemony broth, turning soft and satisfying while baby spinach wilts in at the end for a fresh, vegetal lift. A generous hit of lemon juice and zest keeps everything tasting bright rather than heavy, and a scatter of parsley finishes it with a clean, herby note. Shredded chicken, lean vegetables, and good olive oil are exactly the kind of everyday, whole-food ingredients this way of eating is built around, which makes this soup a comforting, easy fit for a Mediterranean-style table. It's the kind of one-pot meal you'll want on repeat all season, equally good for a quick weeknight dinner or a big batch to portion out for lunches.

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Ingredients

6 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
4 cloves garlic, minced
1 tsp ground turmeric
½ tsp ground ginger
½ tsp black pepper
½ tsp salt, plus more to taste
8 cups low-sodium chicken broth
1 ½ lb boneless, skinless chicken breasts
1 cup whole wheat orzo
3 tbsp fresh lemon juice (from about 2 lemons)
1 tsp lemon zest
2 cups baby spinach, loosely packed
¼ cup fresh parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
2
Add the garlic, turmeric, ginger, black pepper, and salt and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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